If you like Breyers Ice cream, you might want to know this: (health, Red velvet cake)
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So, I was in the Walmart Neighborhood Market this afternoon and while going down a frozen food isle I thought about this thread. Out of curiosity I looked at all the various ice creams. None of the ones, except for Blue Bell, were still in half gallon sizes. They were all either 1.5 or 1.75 quarts.
Then after looking at all that ice cream, I broke down and bought some ice cream for myself. Usually I just buy it for my husband. He likes Homemade Vanilla flavor. I only eat vanilla when its on something like cobbler or a sundae, so I can usually buy that and I won't be tempted. But all this talk of ice cream just made me crave it so badly I broke down and bought some Gingerbread House flavor. It's one of their seasonal flavors and I was surprised they still had it. Hubby is out of town, so I might just have ice cream for dinner.
I'll keep my eye out for this... but so far I'm good.
Ingredients: Milk, Cream, Sugar, Tara Gum, Natural Flavor
Watch out for those "natural" flavors:
"Real Vanilla is Natural, But Natural Vanilla is Fake"
"What most gourmands would define as “real” and “natural” vanilla flavoring is simple: Vanilla beans steeped in alcohol. But vanillin, the chemical responsible for vanilla’s taste and flavor, is a far more complicated beast. Chemically identical to real vanilla, artificial vanilla can be made from clove oil, pine bark, coal tar, bran, even cow dung. Until fairly recently, the chemical lignin, derived from wood pulp, was the most common way of synthesizing vanillin. Most artificial vanilla is now derived from guaiacol, a chemical derived from creosote or Guaiacum flowers.
The United States Food and Drug Administration has thrown a hint of confusion (and a note of lychee) into the cut-and-dry definitions of “real” and “fake” vanilla. Any flavor derived from edible sources can be labeled a natural flavor. Therefore, vanillin made from bacterial fermentation of corn or rice bran is a “natural” vanilla flavor – just not “real” vanilla flavor. However, vanillin made from cow dung, while natural in all senses, is not legally “natural”, because dung normally isn’t a source of food."
Ok, while shopping I too, went to check on the Breyers Ice Cream
First I thogh that the new "frozen dairy dessert" line is now called Breyers Blasts, but no...
while most "Blasts" are frozen dairy, I spotted a real ice cream ( "light", the Snickers) also called "Blasts".
Here are some pictures:
All EXCEPT Caramel Swirl ( Snickers ) are frozen dairy.
Here is a picture of the two other real ice cream flavors: ( the only two available in the store)
Please note that the real ice cream and the "dairy product " are the same price/size.
Here is the ingredients list of a "dairy product":
Trivia: how many times is the word "sugar" or sugar product in listed here???
But to be fair, Blue Bell has also more than 3 ingredients, but still way less than the dairy product :
While cropping and saving the pictures, the word DATEM caught my attention.
What the heck is DATEM?????
Everyone please chill out
DATEM (Diacetyl tartaric acid ester of monoglycerides)
Emulsifier: Bread, biscuits.
This safe emulsifier is used to build a strong gluten network to improve bread volume and keep dough from getting sticky or collapsing.
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